A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.
| Editing | Annick Raoul | Editor |
| Directing | Olivier Julien | Director |
| Production | Élodie Polo Ackermann | Producer |
| Writing | Olivier Julien | Writer |
| Costume & Make-Up | Julie Miel | Costume Designer |
| Production | Astrid Ozanne | Production Director |
| Sound | Frédéric Heinrich | Sound |
| Sound | Serge Rouquairol | Sound Editor |
| Camera | Laurent Chalet | Director of Photography |
| Editing | Alexandre Sadowsky | Color Grading |
| Sound | Amélie Canini | Sound Mixer |
| Sound | Gérard Cohen-Tannugi | Original Music Composer |
| Art | Jérôme Letué | Graphic Designer |
| Production | Coline Arnaud | Researcher |
| Directing | Nicolas Saubost | First Assistant Director |
| Costume & Make-Up | Simone Commien | Makeup Artist |
| Camera | Thomas Gros | Key Grip |
| Camera | Cédric Lemmonier | Key Grip |
| Lighting | Brice Tupin | Gaffer |
| Sound | Charles Valentin | Sound Editor |
| Crew | Philippe Roth | Technical Advisor |
| Crew | Sophie Krykwinski | Post Production Supervisor |
| Art | Baptiste Soudée | Property Master |
| Costume & Make-Up | Anaïs Apperce | Makeup Artist |
| Costume & Make-Up | Albane Cousinard | Makeup Artist |
| Art | Laurence Brenguier | Production Design |
| Crew | Pascal Ory | Technical Advisor |
| Production | Claire Perrier de la Bâthie | Researcher |
